Fresh fruit salad

Fresh fruits at their peak need little embellishment. This quick version of rich, slightly tangy crème fraîche is a perfect topper for the fruit. Any combo of seasonal Ontario fruit will work well.

Preparation Time: 15 minutes
Cooking Time:     3 minutes
Serves 6 to 8

1/2 cup (125 mL) water
3 tbsp (45 mL)     granulated sugar
1 cinnamon stick
2 thin slices peeled gingerroot
1 small sprig fresh rosemary
Half     vanilla bean, split lengthwise (or 1/4 tsp /1 mL vanilla extract)

Easy Crème Fraîche:     
1 cup (250 mL) sour cream
2 tbsp (25 mL)     packed brown sugar
Pinch salt
1/4 cup (50 mL) whipping cream

Fruit Salad:     
2 cups (500 mL)Ontario Blueberries
2 cups (500 mL) Ontario Raspberries
2 Ontario Peaches, peeled and cut into wedges
2 Ontario Nectarines, cut into wedges
2 Ontario Apricots, cut into wedges

In small saucepan, combine water, sugar, cinnamon, ginger, rosemary and vanilla bean (not vanilla extract if using). Bring to boil, stirring occasionally; boil, uncovered, for 3 minutes. Remove from heat and let stand for 5 minutes. Drain syrup into serving bowl to cool. Using small spoon, scrape vanilla seeds from bean into syrup, discarding bean, or stir in vanilla extract.

Easy Crème Fraîche: Meanwhile, in medium bowl, stir together sour cream, brown sugar and salt; stir in cream.

Fruit Salad: In serving bowl, gently stir together cooled syrup, blueberries, raspberries, peaches, nectarines and apricots. Serve topped with dollop of crème fraîche.

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Courtesy of Foodland Ontario, Queen's Printer for Ontario copyright